咖啡果壳微晶纤维素制备及其吸附性能研究  

Preparation and adsorption properties of microcrystalline cellulose from coffee nut shell

作　　者：王硕 李森[1] 李嘉怡 陈誉 罗磊 WANG Shuo;LI Sen;LI Jia-yi;CHEN Yu;LUO Lei(School of Instruments and Food Engineering,University of Shanghai for)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品与机械》2021年第10期150-154,共5页Food and Machinery

基　　金：上海市“科技创新行动计划”国内科技合作项目(编号:19395800200)。

摘　　要：目的:利用咖啡果壳制备高吸附能力微晶纤维素。方法:用酸解法制备咖啡果壳微晶纤维素,考察酸解时间、酸解温度、盐酸质量分数和料液比对微晶纤维素得率和吸附能力的影响。结果:咖啡果壳微晶纤维素的最佳制备工艺为酸解时间95 min,盐酸质量分数16%,料液比(m咖啡果壳纤维素∶V酸)1∶22(g/mL),酸解温度60℃,该工艺条件下咖啡果壳微晶纤维素得率为80.08%,对香精的吸附能力为0.89 g/g。结论:料液比对咖啡果壳微晶纤维素得率影响最大,酸解温度对其吸附能力影响最大,优化工艺得到的咖啡果壳微晶纤维素得率高,吸附能力强。Objective:This study focus on preparing microcrystalline cellulose with high adsorption capacityfromcoffee shells.Methods:Acid hydrolysis method was employed to prepare microcrystalline cellulose and the effects of acid hydrolysis time,acid hydrolysis temperature,percentage of acid and the ratio of material to solvent on the yield and adsorption capacity of microcrystalline cellulose were investigated.Furthermore,orthogonal experiment was taken to optimize the process parameters.Results:The optimum preparation conditions of coffee shell microcrystalline cellulose were as follows:acid hydrolysis time of 95 min,hydrochloric acid mass fraction of 16%,material to solvent ratio of 1∶22(g/mL)and acid hydrolysis temperature of 60℃.Under the control of these conditions,the yield of coffee shell microcrystalline cellulose was 80.08%,and the flavor adsorption capacity of which was 0.89 g/g.Conclusion:The material to solvent ratio had the greatest influence on the yield of coffee shell microcrystalline cellulose,and the acidolys temperature had the greatest influence on its adsorption capacity.Coffee shell microcrystalline cellulose with highest yield and adsorption was obtained under the optimized process.

关 键 词：咖啡果壳 微晶纤维素 吸附能力 

分 类 号：TQ352.79[化学工程]